How to make a soggy quesadilla crispy?

Preheat your oven to 325 degrees Fahrenheit. Place the quesadilla on a baking sheet lined with aluminum foil. Bake for 10 minutes or until the tortilla is crisp and the cheese is melted throughout. Serve with a side of salsa, sour cream, and/or guacamole for dipping.

What makes a quesadilla?

What makes a quesadilla a quesadilla is the use of a tortilla and cheese . The tortilla is traditionally made of corn, although some modern variations use flour tortillas. The cheese is usually melted inside the tortilla, and additional fillings such as meat, vegetables, or beans can be added.

How to stop quesadillas from going soggy?

Cooking Your Quesadilla in a Microwave To prevent the tortilla from getting soggy, consider placing a paper towel underneath it. Spread ½ cup (50 grams) of shredded cheese over the tortilla. Make sure that the cheese is spread evenly across the entire tortilla.

Should you make quesadilla with butter or oil?

Unless you're using a non-stick pan, the extra lubrication from the oil will make it easier to flip your quesadilla and remove it from the pan or press when it's done. Most recipes, in fact, call for adding butter or oil to a frying pan and then adding either a tortilla or a pre-assembled quesadilla .

What can you put inside a quesadilla?

Add whatever additional ingredients you choose: green onion, sliced mushrooms, olives, tomatoes , etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients too thickly, as they may not heat through properly.

What are the best things to put in a quesadilla?

Southwestern: Fill your quesadilla with black beans, chopped onions, peppers, tomatoes, corn, cilantro and pepper jack cheese . Sprinkle with your favorite spices, like garlic powder, chili powder, cumin or red pepper flakes, and top with a spoonful of Greek yogurt or sour cream.

What is the best cheese for authentic quesadillas?

Mexican melting cheeses like queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla are the best Mexican cheese for quesadillas. If you can't find any in a store near you, I recommend using Monterey Jack.

How do you crisp up soggy food?

The most crispy, best-tasting way to do it is to freeze the leftovers, then re-fry them just before serving . The food comes out SUPER crispy and amazingly tender and moist on the inside (assuming it wasn't overcooked before).

Why is my quesadilla wet?

Wet ingredients will make your quesadilla limp and soggy . Go ahead and add cooked beans or vegetables; just make sure to thoroughly blot them with paper towels beforehand. Cooked meat is usually pretty dry, but a little dabbing to remove excess moisture couldn't hurt.

Can you crisp up tortillas?

Bake tortillas for 5 minutes, then turn tortillas using spatulas or tongs, rotate the cookie sheets, and bake for 3 to 6 minutes longer until tortillas are crispy and light brown.

Vegan Sweet Potato Quesadillas (Easy Recipe + Video) (2024)

Published on 24. September 2018 64 Comments

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These easy Vegan Sweet Potato Quesadillas loaded with blacks bean, corn and dairy-free cheese make the perfect quick meal or snack. They’re gluten-free, healthy, flavorful, cheesy and very simple to make + “how-to-make quesadillas video“.

The Best Vegan Quesadillas Recipe

Since I created my Vegan Burrito Samosas recipe, I‘m absolutely crazy about simple Mexican meals which are packed with flavorful spices and healthy veggies. Not only do they fill you up and taste delicious but they’re also super easy and quick to make. When I‘m not in the mood to fold samosas or I don’t have much time, then I prefer making these easy Vegan Sweet Potato Quesadillas which are ready in less than 20 minutes!

Vegan Sweet Potato Quesadillas with a healthy filling

The great thing about this recipe is that you can vary the fillings as you like. You can make them with vegan cheese only or add your favorite veggies. I like them best with a sweet potato, black bean and corn mix which is super quick to make. Also, I like to add fresh herbs and greens, such as spinach, for extra vitamins. This filling is definitely my favorite combination for vegan quesadillas. It’s packed with healthy ingredients, contains plant-based protein from beans and it’s really so delicious you will likely want to use it for all sorts of other things. Topped with guacamole and vegan cheese these Vegan Sweet Potato Quesadillas are totally divine.

How To Make Quesadillas – Step-by-Step Instructions

They are best eaten right away! So, if you prepare the filling in advance, you can make some nice crispy Vegan Sweet Potato Quesadillas in less than only 5 minutes at all times. Simply throw your tortillas in a pan, add the filling, fold up, flip and enjoy!
If you have a grill or quesadillas maker, you could also use these to make them. I‘m sure it will taste just as delicious.

So I really think you are going to love these Vegan Sweet Potato Quesadillas! They are:

Gluten-free
Dairy-free
Plant-based
Healthy
Cheesy
Crispy
Flavorful
Super delicious
Easy to make

Perfect for lunch, dinner or breakfast

I think this is a perfect lunch or dinner meal but to me it also fits pretty well as a savoury breakfast food. What do you prefer? Breakfast, lunch or dinner? I think it fits well for any occasion. Also, as a snack for a party or for a cozy evening with friends.

Serve with different Dips

These Vegan Sweet Potato Quesadillas taste delicious on their own, but they‘re even better when served with Dips, such as Guacamole, creamy Cashew Dip and Hummus. There are many people who like adding avocado as filling. Honestly, I don’t like baked avocado so much but feel free to add it also as filling. I like a simple creamy green guacamole with flavorful garlic and a splash of squeezed lime + sea salt and black pepper best!

Recipe Video

If you try this easy vegan quesadilla recipe, feel free to leave me a comment and a star rating! And if you take a photo of your yummy dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! 🙂

The Best Sweet Potato Quesadillas (Vegan & Easy)

Author: Bianca Zapatka

4.94 von 31 Bewertungen

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Appetizer, Breakfast, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks

Cuisine Mexican

Servings 6 Pieces

Calories 252.5 kcal

Ingredients

For the Filling:

1-2 tbsp olive oil
1 sweet potato (about 9 oz) grated
1 tsp smoked paprika
½ tsp chili (optional)
½ tsp cumin (optional)
1 handful of baby spinach
1 cup black beans cooked or canned
½ cup corn cooked or canned
2-3 tbsp fresh parsley chopped
salt, pepper to taste

For the Quesadillas:

6 (gluten-free) tortillas* about 7.5-inch
1 cup vegan cheese grated
3 tsp oil

Instructions

*Note: Check out the recipe video + step-by-step pictures above!

Sweet Potato Filling:

Heat the oil in large skillet over medium heat. Add the grated sweet potato and roast for 30 seconds. Then add the spices and stir to combine.
Once the pan is sizzling, add a little bit of water, then cover the pan and reduce heat to low to avoid burning the contents. Cook for about 6 minutes, stirring occasionally.
Add baby spinach, stir to combine and cook for about further 2 minutes, until the sweet potato is tender and cooked through.
Stir in beans, corn, and parsley and cook for 1 minute longer, or until heated through. Season with salt and pepper to taste.

Quesadillas (see step-by-step photos):

Heat a non-stick pan over medium heat and brush with a little bit of oil.
Spread about 3 tbsp of the filling evenly over half of 1 tortilla, leaving an ½-inch border. Cover filling with grated cheese and fold over the empty side of the tortilla, pressing down carefully by using a spatula, so that it sticks a little. (You can place 2 folded tortillas at a time in the pan).
Cook for about 2-3 minutes, flip and cook from the other side until golden and crispy.
Repeat with remaining filling and as many tortillas as needed (about 4-6, depending on the exact size).
Transfer quesadillas to a cutting board. Slice each quesadilla into three even wedges using a sharp knife or pizza cutter.
Serve immediately, with guacamole or other dips of choice. Enjoy!

Notes

Make this recipe gluten-free by using gluten-free tortillas.
Leftover quesadillas can be wrapped and stored in the refrigerator for a few days. Simply reheat in the microwave or in the oven before serving.

Nutritions

Nutrition is calculated automatically and should be used as estimate.

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